This Parmesan Crusted Cod is a flaky white fish topped with a crunchy Parmesan and breadcrumb topping with a light lemon zest.
If you’re looking for a delish 15-minute meal, this Parmesan Crusted Cod is a winner! I’ve been making this Parmesan crusted cod for years. It’s such a tasty way to make cod. The fish really retains it’s flaky and juicy qualities thanks to the Parmesan crust.
I started out making panko crusted chicken, and liked it so much I wanted to experiment with other types of protein. So glad I tried this with cod. You can also make air fryer cod, if you don’t want to heat up the oven.
Nancy says: 
Made this for dinner last night and loved it! Best cod we’ve ever eaten! Loved the freshness that the lemon zest brought to the fish. I might have added a little extra garlic powder.
Why Choose Cod
We’re always trying to add more fish to our diets and this recipe is a great way to make everyone happy. Cod is both easy to source and easy to cook. It’s a nice white flaky fish with a mild taste.
Add this lemony Parmesan breading to the top of it and it’s a huge hit. The flavors are fantastic, and you can serve it alongside just about any side dish. It’s particularly good with a potato side dish. Cajun seasoned blackened cod is another one of our favorite ways to eat cod.
Ingredients You’ll Need
This cod dish is crusted with Panko bread crumbs and Parmesan, which gives it a really nice flavorful crunch. You don’t need a lot of other ingredients. It’s a really quick topping to mix up.
- Panko bread crumbs – the larger crumb is nice to have here because it’s crunchier and airier than smaller breadcrumbs.
- Freshly grated Parmesan cheese – a high-quality cheese that you grate yourself will add so much flavor.
- Lemon zest – just a dash of zest goes a long way
- Garlic powder
- Fresh parsley
- Salt and pepper
- Olive oil
How to Make Parmesan Crusted Cod
Preheat oven to 400° F (200°C). Line a baking sheet with parchment paper or a silicon mat.
Pour the olive oil into a bowl. Add the breadcrumbs, Parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Toss to combine, until wet crumbles form.
Season the cod fillets with salt and pepper. Set them on the baking sheet. Spoon the breadcrumb mixture onto the fish, packing it down lightly with the back of the spoon.
Bake for 10-12 minutes or until the topping is lightly browned.
How to Reheat Cod
Cod, and all fish, is difficult to reheat. You want to make sure to cook it at a low temperature to just warm it through, and not add too much heat that will over cook it.
The best way to reheat this cod is in the air fryer, if you have one. Put it on 325°F for 4-5 minutes to reheat and crisp it back up.
Side Dishes to Try
Salads
Crunchy Broccoli Salad
Corn & Black Bean Pasta Salad
Bacon, Jalapeno & Corn Salad
Classic Wedge Salad
Pear & Gorgonzola Salad
Veggies
Roasted Asparagus with Cranberries & Feta
Shaved Asparagus with Pesto
Roasted Green Beans & Mushrooms
Crispy Roast Potatoes
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Parmesan Crusted Cod
Ingredients
- 4 cod fillets approx 5 ounces
- 1/2 cup (30 g) panko bread crumbs
- 1/4 cup (25 g) freshly grated parmesan cheese
- 1 1/2 teaspoons (3 g) lemon zest
- 1/2 teaspoon (1.5 g) garlic powder
- 2 tablespoons (8 g) chopped parsley
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (0.5 g) ground black pepper
- 2 tablespoons (28 g) olive oil
Instructions
- Preheat oven to 400° F (200°C).
- Line a baking sheet with parchment paper or a silicon mat.
- Add the breadcrumbs, Parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Pour the olive oil into a bowl.
- Toss to combine, until wet crumbles form.
- Season the cod fillets with salt and pepper. Set them on the baking sheet.
- Spoon the breadcrumb mixture onto the fish, packing it down lightly with the back of the spoon.
- Bake for 12-15 minutes or until the topping is lightly browned.
Notes
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
Made this for dinner last night and loved it! Best cod we’ve ever eaten! Loved the freshness that the lemon zest brought to the fish. I might have added a little extra garlic powder.
Thanks for the review, Nancy. I will test it again with more garlic powder.
The crust on the fish in this recipe has so much flavor! love the addition of the lemon zest.
So glad you liked it Marcus. I agree, the lemon zest adds great flavor.
Can I just use flour instead of panko? I am out.
You can, the texture will just be different. You might cut the flour down by half so that it mixes with the parmesan and spices to make a nice coating. You can also use regular bread crumbs.